Salsa with Fish
This sweet, tender halibut is perfect as is, or can be topped with a Roasted Tomato and Jalapeno Salsa. Try serving it alongside a lightly-dressed green salad.
2 halibut fillets, or any other flaky white fish
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Pinch of red chile flakes (optional)
1 teaspoon lemon juice
Wash and pat dry both fillets. Season well with salt and pepper on both sides. In a pan over medium-high heat, warm the olive oil, adding the chile flakes if using. When hot, add the fillets and cook until opaque in the center, about 4-5 minutes per side (depending on the thickness of the fish). Add the lemon juice halfway, right before you turn the fish over.
